Boil the potatoes until done but still firm. If you get them too done they will be hard to handle when putting the casserole together. While the potatoes are boiling, sauté’ the peppers and onions until soft. Add turkey and brown.

Whip together the eggs and the spices, saving the parsley as a topping. Coat a 9 x 13” baking dish with olive oil or sunflower oil. Evenly spread in layers starting with the turkey mixture, potatoes, then cover with the egg mixture. Take a fork and move the turkey and potatoes around so that the contents are evenly coated by the egg. Sprinkle with dehydrated parsley.

Cover the dish. If you do not have a lid, you can take another 9×13” baking dish and turn upside down to top the casserole dish. Bake for 25 – 30 minutes or until egg is done and no longer “runs” when pricked with a fork.